Has anybody ever used these? If so, I'd appreciate any of you sharing your experience.
How did you sanitise them?
How much did you use on your batch?
How long did you leave them in the fermentor?
I have a Russian Imperial Stout on and I'm hoping they will add a kind of barrel aged flavouring to it.
Recently had the pleasure of tasting the GCB RIS Barrel Aged in a Jameson Barrel and it was amazing so I was thinking of soaking the chips in Jameson - to sanitise and add a little bit of Jameson flavour too.
These are the ones I've bought
http://www.homebrewwest.ie/oak-chips-french-medium-toast-100-grams-4823-p.asp (http://www.homebrewwest.ie/oak-chips-french-medium-toast-100-grams-4823-p.asp)
Any feedback as always is greatly appreciated.
I used them once in a red ale
Sanitised in jack Daniels..I used a small amount, maybe a handful.
I'll check my notes tomorrow.
I do know it tasted nice but kinda dry
I'd said they'd be nice in the stout
My advice is to go easy on your first attempt. It's very easy to go overboard with oak. Measure your chips out in grams so that you can adjust the recipe next time. Why not rack a gallon into a demi-john and just oak that portion?
Definitely sanitise, especially if you plan on ageing the beers for any length of time. I've found that sanitising using steam reduces the chips potency a bit and gives a more rounded flavour.
cheers lads!
I will defo go with under doing it rather than over doing for a first time go. The idea of racking to DJ's hasd crossed my mind too, thanks.
From what I've read and researched I'm going to go with 50 grams of the chippings soaked overnight in Jameson. I'll then add the chippings and any Jameson left to the FV.
The RIS has been in the FV since Monday DEC 29th and I plan on bottle conditioning it, so I'll leave the chippings in until bottling in about 6 days.
If anybody sees a fault in my plan then please shout!
This sounds class.
I presume you put them in a muslin bag like dry hopping?